(Total Time: 40 MIN| Serves: 6)
2 cups almond flour
1 medium-sized peach, sliced
¼ cup raspberries
4 large eggs
6 tbsp. butter
2 tsp baking powder
½ tsp salt
¼ cup swerve
¼ tsp vanilla extract
2 tsp lemon zest
Brush a 7-inches cake pan with oil and line with some parchment paper. Set aside.
In a medium-sized bowl, whisk together eggs and swerve. Set aside.
In another bowl, combine all the remaining dry ingredients and mix well. Slowly pour in the egg mixture, mixing constantly, and add the remaining ingredients. Transfer to a mixing bowl and beat for 2 minutes on medium speed.
Pour the mixture into the prepared cake pan and shake a couple of times to flatten the surface. Wrap with some aluminum foil.
Plug in your instant pot and pour in 1 cup of water. Set the trivet at the bottom of the stainless steel insert and place the wrapped pan on top. Seal the lid and set the steam release handle to the ‘Sealing’ position.
Select the ‘Manual’ mode and set the timer for 25 minutes.
When done, perform a quick release by moving the pressure valve to the ‘Venting’ position.
Open the lid and remove the pan. Cool completely before serving.
Per Serving (Calories 221 | Total Fats 19.4g | Net Carbs: 4.4g | Protein 6.6g |Fiber: 1.8g)